Method:
For the mash: boil the cauliflower in boiling water until very soft (10-15 mins). Drain well. Mash with a potato masher and season to taste. Set to one side.

For the fish: combine the salmon with the tomatoes, balsamic, garlic, sugar and juice in a container. Toss to coat. Marinate for 30 mins to 2 hours, turning occasionally.

Heat an oven to 150 degrees C. Place the zucchini on one side of a roasting pan and toss with olive oil and pepper. On the other side of the pan, place the fish and cherry tomatoes. Do not coat with the excess marinade at this stage.

Roast for 5-6 mins. Remove from the oven, turn the fish and toss the veges. Now, ladle the marinade over the fish and the tomatoes. Return to the oven a further 2 mins.

Serve the tomatoes and reduced vinegar as a sauce for the fish, with zucchini and mash on the side. Serves 1 as a main course. Calories: approximately 300.

This dish is rich yet flavourful. Serve it with a full-bodied red wine. A recent delight that has caught my fancy is the Richmond Grove limited edition 2002 Shiraz. A real beauty at approximately $20 per bottle.